Molokai Venison Stew - cooking recipe

Ingredients

1/2 cup wine vinegar
2 cups plum wine
1 cup finely chopped onion
3 garlic cloves, finely chopped
salt and pepper
1 bay leaf
1/4 teaspoon oregano
1/4 teaspoon thyme
3 -4 lbs lean venison, cut into 1-inch cubes
2 -3 tablespoons oil
2 cups canned whole tomatoes

Preparation

Combine vinegar, plum wine, onions, garlic, salt, pepper, bay leaf, oregano and time in a non-reactive bowl and mix well.
Add venison and toss to coat.
Cover and refrigerate several hours or overnight, stirring occasionally.
Drain and reserve marinade.
Heat oil in a heavy pot or Dutch oven.
Add meat and brown well on all sides.
Add marinade and tomatoes.
Cover and simmer over low heat until meat is tender, about 1 1/2-2 hours.